“We wanted to bring something different, Pacific inspired, to this community,” says Lincoln. “We, along with our team leaders Robby and Dana Bulian, put in a ton of research in the Pacific Rim, bringing in flavors from the West Coast of the States down to Mexico and South America.

Beautiful views overlooking Brooks Lake and twinkling fountain lights. Three hundred wines carefully selected from all over the world. Exciting chef-prepared fine dining. An upscale lounge and veranda. Superior service. This is Veritas Steak and Seafood. Celebrate Christmas and the holidays in elegance.

Clancy’s Public House—your favorite full-service, family-oriented restaurant on FM 359 in Richmond—is redoing their menu! Owner Sean Bielstein says, “We’re keeping the favorites of course. But we’ve had a great response to our daily specials by new chef, Brad Pitre. So we’re putting some of those on the menu permanently.”

Wes Sims, owner of Cajun Cuisine, spent 44 years in the oilfield business. “I never cooked a thing until I was a twenty-something year old bachelor and didn’t like what I could buy. My mom and my grandma were great cooks. I would call my mom for help, and I watched Great Chefs on TV. Having spent some of my childhood in Louisiana, I became very interested in Paul Prudhomme and Cajun cookin

When you’re trying to feed the starving after a doubleheader Saturday baseball game, or catch a family meal before the dance recital and band concert that happen to be on the same night...you want a casual restaurant with a varied menu. And when you want to hang out with the guys to watch the game, or catch some live music on the one night you actually found a babysitter...you want a clean friendly place with a fantastic drink selection. Of course, it helps if all of these places are close to home!

There’s a reason family-owned Clancy’s Public House on FM 359 in Richmond was recently voted “Best New Restaurant in Fort Bend County.” They dish out Texas-sized portions of your favorites with an Irish twist—a nod to the family’s heritage. “It’s what I’ve always wanted to do,” says owner Sean Bielstein. “When I was a little kid I would watch my dad barbeque...and as soon as they trusted me to jump on that pit, I was cooking.”

When it comes to culinary festivals, nothing tops the Sugar Land Wine & Food Affair. Attracting thousands of food- and wine-lovers annually, the Sugar Land Wine & Food Affair is where top chefs share secrets, sommeliers get uncorked and all manner of foodies—from bonafide gourmands to everyday eaters—come to indulge in fantastic fare, sensational spirits and some of the finest wines around.

Seven days a week, politicians, professional athletes, businessmen and women, and members of the working class descend upon a tiny spot on the corner of a strip mall on Highway 6 in Sugar Land. The ceiling is covered in colorful festive pinatas and the tables are reminiscent of a diner. The place isn’t swanky, and the line of people out the door on weekends aren’t there to be seen. They’re there to enjoy some of the best Tex-Mex around at one of the Houston Chronicle’s “Top 100” Restaurants in Houston.

Seven days a week, politicians, professional athletes, businessmen and women, and members of the working class descend upon a tiny spot on the corner of a strip mall on Highway 6 in Sugar Land. The ceiling is covered in colorful festive pinatas and the tables are reminiscent of a diner. The place isn’t swanky, and the line of people out the door on weekends aren’t there to be seen. They’re there to enjoy some of the best Tex-Mex around at one of the Houston Chronicle’s “Top 100” Restaurants in Houston.

“I may not have gone where I intended to go, but I think I have ended up where I needed to be.” —Douglas Adams

J.J. Villafranca is no stranger to challenging work. This Vietnam veteran was aboard the very first aircraft carrier converted to a nuclear warship. With a degree in science, J.J. followed up six years in the Navy with seven in the oilfield. Today, he’s the grease that makes the wheels run smoothly behind MSK Enterprises, the parent company of local favorite, Dekker’s Mesquite Grill in Fulshear.

When you walk into Russo’s you walk into a cozy corner of Tuscany. With brick framed arches and vino inspired decor, Russo’s takes its cues from traditional Italian family dinner tables….a sense of warmth, conversation and belonging mingled with the pleasures of food and drink. At the Bella Terra location of Russo’s New York Pizzeria, Paola Ferro and her team have created a beautiful restaurant dining experience with attentive servers, cheerful tablecloths, and a full service bar.

“We first came up with the idea of Dekker’s,” says Mike, “because we wanted another nice restaurant in our community. A place for our family and friends to meet and enjoy great food prepared with the finest and freshest ingredients possible.” And that’s exactly what Dekker’s has been giving the people of Fulshear and the surrounding areas since 2012.

In 2005, together with children Kevin and Karen, the family opened their first restaurant, Mojitos Cuban Bistro in Sugar Land, Kevin says, “Mojitos was extremely successful for us, and we learned a lot, but we wanted to venture more into fine dining,..and in 2008 we came up with the concept of Veritas.” Veritas Steak & Seafood (Veritas is the Latin word for truth) specializes in the finest cuts of USDA Prime beef, fresh seafood, and homemade pasta. “Our menu is seasonal,” says Kevin, “it changes four times a year, and always features the finest and freshest ingredients possible.” And the world class wine list includes more than 300 selections from around the world.

Nearly five years ago Mack McDonald, Lincoln Ward, and Chef J.L. Quevedo brought a little piece of the fabulous New Orleans cuisine to Sugar Land’s Town Square. Today their masterpiece The Rouxpour, managed by Patrick Bigby, is bigger and better than ever! “In our first three years,” says Lincoln, “we expanded 1000 sq ft to add the private dining room and added the 500 sq ft patio area. We’ve done a complete bar renovation, including installation of a state-of-the-art glycol system to ensure that we get a perfect ice cold beer with every pour. And in our most exciting news, we are set to open our 2nd location this November in the fabulous new Baybrook Lifestyle Center...and it’s looking very likely that our 3rd location near Memorial City Mall will open in early 2017!”

On May 5th, people all over the United States raise a margarita in honor of Cinco De Mayo, the celebration of Mexican culture and heritage. But here in Fort Bend County, we can have the whole enchilada. At Soto’s Kitchen you’ll find the flavors and aromas of Old Mexico with a personal twist!

It’s a cozy dinner at grandma’s...she’s in the kitchen grinding her spices “the Mexican way,”...in a Molcajete, with a mortar and pestle, while she flips up perfectly brown freckled flour tortillas from the griddle and chops up the fresh roasted tomatoes for the salsa.

Michael and Patty Knobelock have been in the restaurant business for 23 years. “We bought a convenience store 23 years ago,” says Patty, “and after making that venture profitable, we purchased a Church’s Chicken franchise. I would work days and Mike worked nights managing the restaurant.” And all their hard work paid off. Today, 72 stores and concepts later, Mike and Patty share with our community what they love most...fabulous food!

Sylvia Casares is local culinary royalty–she’s been dubbed the “queen of Tex-Mex” and “the enchilada queen.” For 20 years, folks have packed her now-famous Sylvia’s Enchilada Kitchen locations (the original on Westheimer and second Woodway spot) to feast on her Texas-sized menu of Tex-Mex favorites, south-of-the-border classics, and signature enchiladas. Now she’s unveiled her crowning achievement, Sylvia’s, her namesake shrine to all things Tex-Mex...and it’s heating up the Energy Corridor!

With an artist’s palette of vivid purples, greens, fuschia and black, Soto’s Kitchen draws on the heritage and flavors of Old Mexico with a personal twist. Amador says, “Our family comes from Central Mexico, a region that lies between the lush rainforests and the arid deserts. My brothers and I grew up in the kitchen, learning the food my mother and my mother’s mother cooked. At Soto’s Kitchen, we share a cuisine you could call ‘Mexican Fusion,’ drawing from ancient culinary traditions from different regions in Mexico and adding our own modern flair!”

When you think about it, Tex Mex is the perfect food for the holidays with the green of avocado and tomatillo and cilantro, the red of tomato and chile and bell pepper. Bring your family to Lupita’s...or call ahead to order a tray of Lupe’s tantalizing tamales...a tasty Christmas tradition! Jaime says, “We have families who call every December for tamales or Tres Leches cake to-go. We can also handle to-go orders or catering for a family event, a corporate meeting, or a big party. You send the invitations, we’ll handle the fajitas (complete with Lupe’s secret marinade) for fiestas of any size!”

With wall-to-wall TVs, Texas Mesquite Grill is the go-to place to watch your favorite team! Enjoy drink specials in a relaxed family atmosphere. “But if your team is one of the hometown favorites,” warns Austin, “be sure to call ahead and reserve a table!” Whether you choose to dine inside or on the spacious patio, you’ll enjoy complimentary “Texas Caviar”–– candied jalapeno and cheese dip! And the diverse Texas menu is distinguished by Austin’s dedication to quality. “The freshest ingredients are on your plate every single time,” says Austin. “That’s the philosophy on which I built these restaurants!”

This year Lupita’s Mexican Restaurant is the only restaurant in Sugar Land or Missouri City to make Houston Chronicle food critic Alison Cook’s list of the Top 100 Restaurants in Houston. When it comes to classic family Tex Mex in a warm and welcoming setting (with so many tiny pinatas!)...nobody does it better!

Throw a fiesta for your office, invite friends over for a backyard get-together, or host a fabuloso neighborhood party. Now’s the time to order Lupe’s tantalizing tamales…and don’t count on leftovers (unless you hide some away for later)! Jaime says, “We have families who call every year for tamales or Tres Leches cake to-go for the holidays. If you’ve got office parties or corporate get-togethers, we offer box lunches and catering. We’ll help you out with to-go orders or catering for a family event, a corporate meeting, or a big party. You send the invitations, we’ll handle the fajitas for fiestas of any size!”

Last year, the 180 participating restaurants in Houston Restaurant Weeks raised $1,285,260 for the food bank. Ray says, “Ray’s Grill has participated in Houston Restaurant Weeks for the last five years and Sorrel Urban Bistro has participated since it opened three years ago. Last year these two restaurants alone donated more than $11,000 to the Houston Food Bank...and we certainly hope to top that number this year with your help! Not only is this an opportunity to give back...it’s also the perfect opportunity to experience amazing food from our city’s most talented chefs. Good food unites us, and Houston Restaurant Weeks is an event that nourishes body, spirit, and community. Come celebrate with us!”

A classically trained German chef, Joachim Jantzen knew beignets were hot—literally and figuratively. In 1999, once he ensured the world-famous Café du Monde in New Orleans – which made beignets famous in the America – wasn’t venturing to Houston, he opened Chez Beignets, first in inner-loop Houston, then a Hong Kong Market location in Bellaire. Lovingly dubbed quán ông già (Vietnamese slang for “the old guy”) by his young Vietnamese patrons, Jantzen has now brought his perfect pastries to Sugar Land. Breezy French tunes pump from the speakers, lush plants and stained glass lamps hover around the tables, and pictures of the Arc de Triomphe and Eiffel Tower adorn the walls. It’s a French café perfect for breakfast, an afternoon snack, or light evening dessert.

Nothing is as delicious as a really well-made pizza. The team at Pepperoni’s masterfully assembles pies to order out with crusts made with organic flour, the perfect balance of tomato sauce, mozzarella and over twenty-five toppings including standards like pepperoni or fresh mushrooms and specialty toppings like meatballs, eggplant, or artichoke hearts. Pepperoni’s also offers a gluten-free crust, as well as low-fat cheese and vegan cheese upon request. Although specializing in pizza, Pepperoni’s offers subs, salads, pastas, calzones, wings and desserts. Pepperoni’s first location was such a success that today you’ll find ten restaurants in the greater Houston area. Dine-in or order out for pizza made the right way every time.

Food is a necessity, but it should always be a pleasure,” says Chef Frédéric. “I love to cook at home, especially on the weekends. Michelle doesn't understand how I can take a break from cooking by cooking, but for me it's a pleasure. I live, love, do everything through my cooking.

When life gives you lemons, a lemon bundt cake brings back the sun! Tuyet says, “We also offer a selection of special gifts and samples of cake. Everyone has a different favorite flavor––Cinnamon Swirl, Red Velvet, Chocolate Chocolate Chip, Lemon. Maybe your new favorite will be May’s featured flavor...Strawberries and Cream!” They say, “Sending a cake is like sharing a smile! We deliver and you can order over the phone, in the store, or online. We’ll turn any occasion into a special one!”